Strawberry Blueberry Cake von Food with Style, fertig angerichtet
Cake

Jordbær- og blåbærkage

Saftig, cremet og skøn frugtig - blød i konsistensen, elegant at se på og perfekt afbalanceret i smagen.

Del
Bagetid 45 minutter

Ingredienser

  • Til kagebunden
  • Til kvarklaget
  • Til toppen

Fremgangsmåde

  1. 1
    Forvarm ovnen til 175°C (350°F), over- og undervarme. Beklæd springformen med bagepapir og smør kanterne let.
  2. 2
    Rør smør og sukker luftigt og glat. Tilsæt vanilje.
  3. 3
    Tilsæt æggene ét ad gangen, og rør godt efter hvert æg.
  4. 4
    Bland mel, bagepulver og salt. Vend det i dejen, og rør til sidst mælken i, til dejen er ensartet.
  5. 5
    Fordel dejen jævnt i den forberedte form.
  6. 6
    Til kvarklaget røres kvark (eller blandingen af flødeost og græsk yoghurt), sukker, æg, vanilje og majsstivelse sammen, til massen er glat.
  7. 7
    Fordel forsigtigt massen oven på kagebunden.
  8. 8
    Læg jordbærskiverne i cirkler udefra og ind mod midten, så hele overfladen er dækket.
  9. 9
    Fordel blåbærrene jævnt ovenpå, og tryk dem forsigtigt ned.
  10. 10
    Drys med mandelflager.
  11. 11
    Bag kagen 45-50 minutter, til den er let gyldenbrun, og midten stadig blomstrer en anelse.
  12. 12
    Lad kagen køle helt af, og drys med flormelis inden servering. Cremet, frugtig og smukt anrettet - en kage, der smager lige så godt, som den ser ud

Video

Strawberry Blueberry Cake Questions

Fresh berries work best here, since the strawberries are sliced thinly and arranged in a circular pattern - frozen slices turn soft and lose their shape. If you only have frozen blueberries, scatter them on while still frozen and press them in gently so they don't bleed into the quark layer. Expect a slightly longer bake and a moister surface either way.

The recipe already offers the standard swap: 200 g unsalted cream cheese plus 50 g Greek yogurt in place of the 250 g quark. Make sure the cream cheese is unsalted, because the salt would compete with the vanilla and sugar in the layer. Mix it with the sugar, egg, vanilla and cornstarch exactly as you would with quark, until the mixture is smooth enough to spread over the soft batter.

You can line and grease the springform and slice the strawberries a few hours ahead, keeping the slices covered in the fridge. The cake batter and the quark mixture are best made just before baking, since the baking powder starts working as soon as the milk goes in. If you want to bake ahead, the finished cake keeps well overnight - just add the powdered sugar dusting shortly before serving.

Because of the quark layer and the fresh fruit, this cake belongs in the fridge in a covered container rather than at room temperature. Let it cool completely first, otherwise condensation will soften the almonds and make the berry topping watery. Dust it with powdered sugar only right before serving, as the sugar dissolves on the moist surface within a short time.

The biggest one is spreading the quark mixture too roughly, which pushes it into the soft cake base instead of leaving a clean layer - spread it carefully, as the recipe says, working from the middle outwards. The second is using butter straight from the fridge or cold eggs, so the butter and sugar never cream up smooth and the batter curdles when the eggs go in. Finally, don't skip pressing the blueberries in gently; loose berries roll off the surface as soon as you slice the cake.

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